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Olive Oil

This oil is made from ripe olives which are dark purple in colour like a damson plum.  The finest quality of oil comes from the fruit that has just begun to ripen. The colour of olive oil varies from pale yellow to deep green. It has a high proportion of unsaturated fat (the good type of fat). Cold-pressed olive oil is extracted by pressure on olives without using any heat. Where heat is applied as well, much more olive oil can be extracted but the flavour is inferior. Olive oil is graded on the basis of how much acid it contains. The less acid, the better the flavour of the olive oil. Extra virgin grade contains less than 1% acid, is deep green in colour and has the best flavour but at the highest cost. Fine virgin olive oil is next best in quality and contains less than 1.5% acid. Virgin olive oil contains less than 3% acid. The main producers of good quality oil are Italy and Spain.

Onion

This is a vegetable plant of the allium family and is a valuable addition for flavouring and garnishing foods.  There are literally hundreds of varieties of onions which come in all shapes, sizes and colours. In general onions have a sharp flavour although spring onions are milder. Onion soup is regarded as an excellent restorer of the digestive system. Click here for lots of details and pictures on how to grow onions in your garden.